Gobi Manchurian / Cauliflower in Soy Sauce  ratingratingratingrating

Gobi Manchurian is an Indo-Chinese fried cauliflower dish with Chinese sauces and is a very popular dish in India. It is believed to have been originally developed by a small Chinese community which lived in Kolkata, India for a century.

In its two stage preparation, first stage requires preparing a corn flour batter, dipping cauliflower florets in it and deep frying them. In second stage, deep fried florets are sautéed with chopped onion, capsicum, garlic in soy and chili sauce.

There are two different variants of it, dry and with gravy. Here I have shown a semi dry preparation which goes well with roti or even with fried rice..Have a try and lemme know how it went..

Preperation Time: 10 min.

Cooking Time: 35 min.

Serves: 3 - 4


Cauliflower florets - 250 gms (cut into medium sized florets)

Oil - as required to deep fry

Spring onion - 2 tsp (finelychopped)

For the batter

Maida (Flour) - 3 Tbsp

Corn Flour - 4 Tbsp

Salt - a pinch

Water - as required

For the sauce

Oil - 1 Tbsp

Onion - 1 medium (finely chopped)

Capsicum - 1/2 of 1 capsicum (finely chopped)

Green chilli - 1 (finely chopped)

Garlic - 4 cloves (finely chopped)

Tomato sauce - 1 Tbsp

Red Chilli Sauce - 1 1/2 Tbsp

Soy Sauce - 2 1/2 tsp

Water - 1/4 cup (see the measurements here)

Corn flour starch - (mix 2 Tbsp corn flour with 1/4 cup of water)

Preparation Method

Clean the cauliflower by keeping it immersed in hot water with salt for 10 minutes. Drain the water and pat dry them on a kitchen towel.

Make a batter with maida, corn flour, salt, and water. Mix until there are no lumps. The batter has to be in a semi thick form but not too thick.

Coat cauliflower pieces well with batter and deep fry in oil until golden in colour on both sides. Transfer it into a paper towel to remove excess oil.

Heat 1 Tbsp of oil in another pan and add garlic and saute for few seconds.

Then add onions, green chilli and sauté till onion turn transparent. (Onion doesnt need to change its colour).

Add capsicum and saute for 2 - 3 minutes.

Then add tomato sauce, red chilli sauce, soy sauce and mix well.

Add 1/4 cup water and let it boil. (refer notes)

Then add corn flour starch and stir constantly under a low flame for few seconds.

Now add the fried cauliflower and mix well to coat the cauliflower completely.

Finally add chopped spring onion and mix well.

Turn the flame off and serve hot.

It goes well with Fried rice or Chapathi.


If you would like to have a gravy dish, add 1 1/2 cups of hot water & 2 Tbsp cornflour dissolved in 1/2 cup of water.

Chilli sauce and soy sauce are two main flavouring agents in this recipe, adjust the quantity of them to get your desired taste.

You can mix the cauliflower florets into the gravy just before serving to preserve the crispiness of cauliflower.

Add Ratings and Comments        Print

Name: ashmi
Rating: VeryGood
Comment: wow...i wish am at home..this time when i go home i will try this..

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